Chocolate 🍫Pumpkin 🎃Fudge

{made so so so easy}


Honestly this dessert needs no introduction. It’s like a cross between a fudge, bark and a truffle - but call it what you want, it’s plain old DELISH.

Let’s just right to it. You need this in your life this halloween & holiday season.

This recipe features Lily’s chocolates - no sugar added sweet little chips right from heaven. F-Factor protein powder, which packs 20g fiber & 20g protein in 1 serving, eating evolved coconut butter which has more flavor is a teaspoon than most ingredients in my home & purely elizabeth granola - which has ALWAYS been one of my favorites. With ingredients like these how could this not be the best thing you’ve ever tried?!


  • 1/3 cup lily’s sweets chocolate chips

  • ½ cup organic pure pumpkin puree

  • ¼ cup unsweetened coconut milk

  • ½ cup purely Elizabeth pumpkin granola

  • ¼ cup melted eating evolved coconut butter – I used the pumpkin flavor

  • 2 scoops chocolate protein powder – I used f-factor 20/20 powder

  • ¼ cup pumpkin cream cheese - I used Trader Joe’s pumpkin cream cheese

  • pinch of salt

  • cinnamon - to your preference

  • 1 tbsp sukrin syrup (available on my amazon store)


1.     Spray the bottom of a a small pot with olive oil spray. Place over medium heat.

2.     Add milk, chocolate, pumpkin & mix until chocolate melts and all ingredients blend together.

3.     Add in remaining ingredients and mix continuously until everything is combined and a creamy consistency is achieved (of course minus the chunks of granola)

4.     Pour on a greased, parchment lined baking tray.

5.     Place into the freezer for 1-2 hours or until rock solid.

6.     Break off into chunks & ENJOY!

Recommend to serve and keep cold.